Follow these steps for perfect results
Ridge Gourd
peeled and diced
Potatoes
boiled and diced
Kalonji (Onion Nigella Seeds)
Turmeric powder
Sugar
Salt
to taste
Mustard oil
for cooking
Poppy seeds
Dry Red Chilli
Green Chillies
Prep all ingredients: dice ridge gourd, boil and dice potatoes.
Grind poppy seeds, dry red chilies, and green chilies into a smooth paste with 2-3 tablespoons of water.
Heat mustard oil in a kadai or heavy-bottomed pan.
Add kalonji seeds and let them crackle.
Add ridge gourd, sprinkle with salt, and cook covered for 4-5 minutes, until done.
Add potatoes, poppy seed paste, salt, sugar, turmeric powder, and a little water.
Simmer and cook until flavors are well incorporated.
Check salt and spices and adjust to taste.
Adjust consistency to desired gravy or sabzi thickness.
Serve hot with Tawa Paratha and a salad.
Expert advice for the best results
Soaking poppy seeds in warm water for an hour before grinding helps in creating a smoother paste.
Adjust the amount of green chilies and dry red chili to suit your spice preference.
Everything you need to know before you start
15 minutes
Can be made a day ahead, flavors meld better.
Garnish with fresh coriander leaves.
Serve hot with roti, paratha, or rice.
Accompanied with a side of raita or yogurt.
Balances the spice and earthiness.
Discover the story behind this recipe
A staple vegetarian dish in Bengali cuisine, often prepared during festivals and special occasions.
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